Soft-Shell Crawfish Taquitos |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Ingredients:
2 soft-shell crawfish |
2 teaspoons paprika |
2 teaspoons crab boil seasoning |
1/4 cup cornstarch |
2 (4-inch) flour tortillas |
2 teaspoons butter, melted or softened |
4 teaspoons hoisin sauce |
2 teaspoons toasted white sesame seeds |
4 tablespoons chiffonade romaine lettuce |
1 tablespoon chiffonade red cabbage |
2 teaspoons habanero onion puree, recipe follows |
4 teaspoons jalapeno mayo, recipe follows |
2 tablespoons fried rice sticks |
2 slices avocado |
2 teaspoons sesame oil |
2 fresh cilantro leaves, for garnish |
Directions:
1. Season each crawfish with the paprika and crab boil seasoning. Dredge each crawfish in the cornstarch, and then shake off any excess. Fry crawfish in a hot, greased skillet for only 45 seconds, so as to not overcook it.
2. For each taquito, lightly butter and warm the tortilla. Drizzle 2 teaspoons hoisin sauce over the entire toasted tortilla, and then sprinkle with 1 teaspoon sesame seeds. In the center of the tortilla, layer the 2 tablespoons romaine, 1/2 tablespoon red cabbage, and top with 1 teaspoon Habanero Onion Puree. Next, drizzle with 2 teaspoons Jalapeno Mayo and sprinkle with 1 tablespoon fried rice sticks. Place a slice of avocado and a crawfish on top of the mixture. Finally, drizzle the crawfish with 1 teaspoon sesame oil and garnish with a cilantro leaf. Repeat with remaining tortilla.
3. Habanero Onion Puree:
4. 1 jumbo Texas yellow onion
5. 4 red habaneros
6. 1 cup white vinegar
7. Salt and white pepper
8. Combine all ingredients in a food processor and pulse until a fine textured puree is formed. Adjust seasoning with salt and pepper.
9. Jalapeno Mayo:
10. 1 cup mayonnaise
11. 1/4 cup minced Texas yellow onion
12. 1/4 cup minced escabeche-style jalapeno peppers
13. 1/4 cup minced red bell peppers
14. 1 lime, juiced
15. Salt and white pepper
16. Blend all the ingredients together in a bowl. Adjust seasoning with the salt and pepper. Refrigerate until needed.
17. Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
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